EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CHICKEN CORN CHOWDER
My family's take on chicken corn chowder. Use good quality thick bacon for the recipe, and go organic for as many ingredients as possible. Must use yukon gold or other smaller gold potatoes as they help thicken the soup. Use of other potatoes will not work. This is not a low fat/low calorie food, just a warning.
Provided by djunqx
Categories Chowders
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
- 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
- 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
- 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
- 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
- 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
- 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
- 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
- 9. Taste prior to serving as you may want more salt and/or pepper.
CHICKEN & CORN CHOWDER
This comfort food classic is chock full of flavor and ready in 25 minutes. Cooked chicken, creamy herb and garlic soup, potatoes, corn, bacon and milk simmer together for incredible chowder that's an absolute winner!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
- Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 22.9 g, Cholesterol 31.7 mg, Fat 8.9 g, Fiber 2.1 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 391.7 mg, Sugar 5.5 g
CHICKEN CORN CHOWDER
A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.
Provided by MJ West
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
- In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 7 g, Cholesterol 12.9 mg, Fat 4.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 312.3 mg, Sugar 1.1 g
QUICK CHICKEN AND CORN CHOWDER
Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.
Provided by drrckbr
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
- Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 24.1 g, Cholesterol 42.8 mg, Fat 10.1 g, Fiber 3.6 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 423.8 mg, Sugar 5.3 g
EASY CHICKEN CORN CHOWDER
When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
CHICKEN CORN CHOWDER
I have been making this for a couple of years and it is very good and super easy to make. I make this in a slow cooker, but if you have a large pot (4 or more quarts) than you can do it on the stove top too.
Provided by Morrison
Categories Chowders
Time 3h50m
Yield 12-15 bowls
Number Of Ingredients 12
Steps:
- Boil chicken breasts and cumin until chicken is no longer pink in the middle and the juices run clear.
- While chicken is cooking combine all other ingredients in a mixing bowl or slow cooker and mix together.
- When chicken is done cooking, place it on a plate in the freezer for 10 minutes to cool it down.
- When chicken is cool enough to handle, shred it with a fork or with your hands.
- Place all items in slow cooker, sprinkle with salt, celery salt, and pepper to taste, and cook on high for 3 1/2 hours, or until potatoes and carrots are softened to your taste (7 hours on low).
- Serve with crackers or buttered bread.
- OR.
- Place all items in cooking pot, sprinkle with salt, celery salt, and pepper to taste, and simmer on medium-low heat for 2 1/2- 3 hours or until potatoes and carrots are softened to your liking.
- Serve with crackers or buttered bread.
Nutrition Facts : Calories 351.5, Fat 9.9, SaturatedFat 2.6, Cholesterol 47.6, Sodium 1141.7, Carbohydrate 47.6, Fiber 5.5, Sugar 4.3, Protein 21.2
CHICKEN CORN CHOWDER
Make and share this Chicken Corn Chowder recipe from Food.com.
Provided by profken
Categories Chowders
Time 45m
Yield 10 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a dutch oven over medium high heat for a minute or two until soft but not crisp.
- Add chicken pieces and stir until browned.
- Add onions and bell pepper, saute until onion is translucent.
- Add broth and potato, bring to a boil.
- Simmer until potato is tender, approximately 20 minutes. Add corn.
- Place flour in a bowl. Gradually whisk in milk until blended, stir mixture into soup & bring to a boil.
- Reduce heat to medium & simmer for 15 minutes until thick, stirring frequently.
- Stir in the cheddar cheese, and salt & pepper to taste.
- Serve with bread or biscuits and a salad.
Nutrition Facts : Calories 660.1, Fat 27.4, SaturatedFat 11.8, Cholesterol 116, Sodium 1077, Carbohydrate 60, Fiber 5.8, Sugar 4.9, Protein 45.9
CHICKEN, ASPARAGUS & CORN CHOWDER
Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
CHICKEN AND CORN CHOWDER WITH THYME
Categories Soup/Stew Chicken Herb Poultry Kid-Friendly Quick & Easy Corn Summer Thyme Bon Appétit Small Plates
Yield 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onion; sauté until beginning to soften, about 3 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.
CHICKEN CORN CHOWDER
I had some fresh sweet corn to use up, so made this chowder. It turned out great. I prefer thin chowders, more like a cream soup. You could thicken with flour or cornstarch if you wish. This is best if you use fresh sweet corn cut off the cob, but you can use frozen corn if you need to.
Provided by Megans Mommy
Categories Chowders
Time 1h
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- In a large stock pot, add the water, boullion and chicken leg quarters. Simmer 30-45 minutes until chicken is cooked through. Remove the chicken pieces and cool. Remove the chicken meat from the bones and return to the stock pot.
- In a saute pan, add the bacon and cook until crisp. Drain and add the bacon to the stock pot. Add 2 tablespoons butter to the remaining bacon grease. Dice the onion, bell pepper and celery. Add to the bacon grease and saute until soft. Add to the stock pot. Dice the carrot and potato and add to the stock pot along with the creamed corn and fresh corn. Simmer on a low boil for 10 minutes until the carrot and potato are soft. Season with parsley, salt and pepper.
- Add the milk and shredded cheddar cheese and heat on low heat until the cheese is melted. Do not let boil.
- If you wish, top each bowl with additional cooked bacon, chives, shredded bacon and oyster crackers.
Nutrition Facts : Calories 230.6, Fat 14.5, SaturatedFat 7, Cholesterol 49.1, Sodium 381.9, Carbohydrate 15, Fiber 1.4, Sugar 2.8, Protein 11.6
QUICK AND EASY CHICKEN AND HAM CORN CHOWDER
This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.
Provided by drmomof2boys
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
- Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 20.6 g, SaturatedFat 2.7 g, Sodium 802.1 mg, Sugar 5.2 g
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